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Maine Harvest

Submitted by: Chef Kerry Altiero, Cafe Miranda
See more like this in: 2012 Chef of the Year All Star, Entrees
Try this recipe with a Fume Blanc and some fresh baked Café Miranda focaccia bread. Heaven on your fork – Chef Kerry Altiero
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Serving Information

(2 servings, prepare in 20 min, cook time 20 min)


Dinner Entré

Main Ingredients                                                               Amount
Picked Maine Lobster after cooking.................................8 oz
Fresh Café Miranda Pasta or other fresh pasta.............12 oz
Large Heirloom Tomato....................................................14+ oz
Sweet corn on the Cob......................................................1 ear
Fresh Curly or Flat Parsley................................................½ bunch
Garlic...................................................................................¼ tsp
Extra Virgin Olive Oil.........................................................3+ oz
Corse Salt..........................................................................To taste
Cracked Pepper...............................................................To taste
Lemon.................................................................................½
Water..................................................................................4 quarts

Directions:

Preparation

Lobster Prep
1.
Steam, pick and cube lobster meat and chill; or purchase pre-cooked and picked lobster meat.

Vegetable Prep
1.
Shuck and clean corn and shave kernels off cob.
2. Core tomato, dice to a medium size. Place diced tomatoes in bowl with a sprinkle of salt.
    Let sit for 10-15 minutes to draw out juice. Reserve juice and tomatoes.
3. Wash and coarsely chop parsley.
4. Mince garlic.
5. Juice lemon.

Production
-Bring 4 quarts of water, lightly salted to boil.
-In large mixing bowl mix all ingredients except: Pasta, corn and tomatoes.
-Heat a heavy skillet to medium-high heat. Add corn and stir until lightly toasted and color intensifies. Once color has changed, remove skillet from heat and add tomatoes and reserved juice.
-Add pasta to boiling water. Cook to al-dente as per directed on pasta container. For Café Miranda pasta, cook 5 min.
-While pasta is cooking, add corn and tomato mixture to remaining ingredients in large mixing bowl.
-After pasta has fully cooked, drain (do not rinse).
-Add pasta to remaining ingredients in large mixing bowl.
-Let stand for 5 minutes. This allows the heat of the pasta, corn and tomatoes to gently warm remaining ingredients without cooking or breaking down remaining ingredients.
-Toss and turn out onto nice serving platter or plate individually.

Try with a Fume Blanc and some fresh baked Café Miranda focaccia bread. Heaven on your fork – Chef Kerry Altiero



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